Pico de Gallo Salsa
It's so easy to make this pico de gallo salsa that you'll wonder why you don't make it more often.
Ingredients
- 3 large Roma tomatoes chopped
- 1 cup chopped onion
- 2 Jalapeno peppers - chopped or 1 large Serrano pepper if you prefer more heat
- 1/2 cup chopped cilantro
- 1/2 teaspoon salt or salt to taste
- 1/2 teaspoon ground black pepper
- 1/2 of a fresh lime
Instructions
- In a medium size bowl, add the tomatoes, onion, Jalapeno (or Serrano) peppers, cilantro, salt, pepper, and juice from 1/2 of a lime.
- Stir together. Do a taste test and add more salt if needed (make sure to add enough salt).
- Chill in the refrigerator before serving. Stir the pico de gallo again just before serving.
- Serve chilled as a dip for tortilla chips, an ingredient for tacos, burritos, tostadas, or as a topping for nachos, taquitos, nachos, salads or scrambled eggs.
Video
Notes
TIPS:
- Make sure to add enough salt. The flavor really pops when the amount of salt is just right.
- Chill in the refrigerator before serving to give the ingredients time to incorporate or "mesh".
- Stir the Pico de Gallo together just before serving.